Instructions

Combine garlic, thyme, olive oil, salt, pepper, and vinegar to make a rough paste. Rub onto all sides of the roast. Refrigerate 8 hours or overnight.

Remove meat from the refrigerator 1 hour before roasting.

Preheat oven to 350F.

Place beef into a roasting pan fitted with a rack. Sprinkle with additional coarse salt and pepper.

Roast, uncovered, 2 hours (15 minutes per pound for medium rare), or until a meat thermometer reaches 125F. About halfway through the cooking time, rotate the roast in the oven. Add water to pan bottom to keep the juices from getting too browned.